Asian-Style Crab Cakes With Wasabi Caper Sauce

Name: Asian-Style Crab Cakes With Wasabi Caper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup mayonnaise; 2 tablespoons capers, drained; 2 -3 teaspoons wasabi paste; 2 tablespoons leeks, white part only finely chopped; 1 large egg; 1 egg yolk; 1 ½ tablespoons mayonnaise; ¾ teaspoon Chinese mustard; ⅓ cup red bell pepper, finely chopped (about 1/2 of one pepper); ½ teaspoon fresh ginger, peeled and minced; 1 ½ cups panko breadcrumbs; 1 lb jumbo lump crab meat, picked over; 2 cups vegetable oil

Servings: persons

½ cup mayonnaise
2 tablespoons capers, drained
2 -3 teaspoons wasabi paste
2 tablespoons leeks, white part only finely chopped
1 large egg
1 egg yolk
1 ½ tablespoons mayonnaise
¾ teaspoon Chinese mustard
⅓ cup red bell pepper, finely chopped (about 1/2 of one pepper)
½ teaspoon fresh ginger, peeled and minced
1 ½ cups panko breadcrumbs
1 lb jumbo lump crab meat, picked over
2 cups vegetable oil

1
For Wasabi Caper Sauce: Stir together mayonnaise, capers, and wasabi paste.
2
Chill until ready to use.
3
For Crab Cakes: whisk together whole egg, yolk, mayonnaise and mustard in a large bowl.
4
Stir in bell pepper, leek, ginger, and 3/4 cup panko.
5
Stir in crabmeat and chill, covered, 1 hour.
6
Divide mixture into 8 mounds.
7
Form 8 patties, 1 inch thick.
8
Spread remaining 3/4 cup panko in a shallow dish.
9
Coat patties, one at a time with breadcrumbs.
10
Heat 3/4 inch oil in a 10 inch heavy skillet over moderately high heat to 350 degrees.
11
Fry crab cakes in 2 batches, turning over once, until golden brown, 4-6 minutes per batch.
12
Transfer to paper towels to drain.
13
Serve crab cakes with Wasabi Caper Sauce.

1515

kcal

Calories

153

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup mayonnaise, 2 tablespoons capers, drained, 2 -3 teaspoons wasabi paste, 2 tablespoons leeks, white part only finely chopped, and more.

Yes, Asian-Style Crab Cakes With Wasabi Caper Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!